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Table of Contents:
1 Siligo.
2 Triticum.
3 The Triticum dicoccum, or spelt.
4 Probably rye. See the next Chapter.
5 Semen.
6 In c. 20, also in c. 29. This grain, which was in reality a kind of spelt, received its name probably from having been the first cultivated.
7 Il. ii. c. 548: "the land that produces zea."
8 Not ἀπὸ τδ̂ ζῆν, from "living."
9 Merely, as Fée says, from the faulty method employed in its preparation, as starch has, in all cases, the same physical appearance.
10 In c. 17 of this Book.
11 In c. 3 of this Book.
12 "Puls," like our porridge.
13 Any food that was originally eaten with "puls," and afterwards with bread, was so called, such as meat, vegetables, &c.
14 "Offam." This word, which in the later writers signifies a "cake," originally meant a hardened lump of porridge.
15 Pulte fritillâ.
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